The Louis Tellier SCG07 Silikomart Chocolate Mold Praline is a professional-grade silicone mold designed for confectionery production, specifically for creating praline pieces. Manufactured by Louis Tellier US, this flexible, non-stick silicone mold measures 24 inches by 16 inches, accommodating up to fifteen 0.34 oz. praline segments per batch. Its material ensures durability and reliable release, suitable for freezer, oven, or microwave use, facilitating streamlined workflows in artisanal and commercial chocolate and confectionery manufacturing environments. The mold’s technical construction supports high-volume production with uniform portion control essential for consistent quality in professional settings.
Top Louis Tellier SCG07 Features
The Louis Tellier SCG07 candy mold offers precise, repeatable shape formation with flexible silicone that endures thermal cycling. Its non-stick surface simplifies demolding and cleaning, reducing downtime in busy kitchens. Designed for durability, the mold withstands freezer to oven temperatures, enhancing versatility in production lines. Its large format supports efficient batch output, fitting seamlessly into professional pastry and confectionery workflows. The 15-piece capacity optimizes portioning accuracy for consistent praline presentation during high-volume manufacturing.
- High-temperature tolerance: Oven and microwave safe for versatile use
- Durable silicone construction: Repeated thermal cycling without degradation
- Non-stick surface: Facilitates quick demolding and cleaning
- Large format design: Supports efficient batch production
- Flexible material: Conforms easily to complex shapes, aiding detailed work
Ideal for commercial confectionery production, high-volume praline casting, or artisanal chocolate shops requiring consistent, high-quality results.
Louis Tellier SCG07 Technical Specs
The Louis Tellier SCG07 chocolate mold features a flexible silicone construction with a total weight of 3 lbs, designed to withstand temperature ranges from -40°F to 446°F, enabling freezer, oven, and microwave applications. It measures 24 inches by 16 inches and supports a maximum capacity of 15 praline pieces weighing 0.34 oz. each, ideal for portion control and consistent sizing in large-scale production. The mold complies with safety standards for food contact, offering ease of cleaning with dishwasher-safe silicone. Its durable build promotes long-term use under rigorous manufacturing conditions, making it suitable for high-volume, repeated use in professional kitchens.
- Electrical requirements: Not applicable, designed for manual operation
- Construction & materials: Food-grade silicone resistant to extreme temperatures
- Dimensions: 24" x 16" overall, accommodating 15 praline cavities
- Temperature resistance: -40°F to 446°F (-40°C to 230°C)
- Cleaning & maintenance: Dishwasher safe, non-stick surface, easy disassembly
- Usage scenarios: freezer to oven baking, confectionery manufacturing, large batch production
- Material safety: Prop 65 compliant silicone suitable for food contact
What is a commercial candy mold?
A commercial candy mold is a professional-grade silicone tool used to create uniform confectionery shapes and portions. Designed for high-volume production, these molds provide consistent results with precise cavity dimensions, enabling efficient manufacturing of pralines, chocolates, and other confections. Typically made from durable, food-safe silicone capable of withstanding a wide temperature range, they facilitate versatile use from freezing to baking. The Louis Tellier SCG07 specifically serves confectioners and industrial kitchens, supporting large batch production of praline pieces with uniform weight and appearance, optimized for restaurant-grade or artisanal use.
Top candy molds for praline production in moderate-volume foodservice settings
Designed for consistent praline shaping and efficient batch output, the Louis Tellier SCG07 provides durable, food-safe silicone construction with precise cavity dimensions, ideal for medium-scale confectionery operations. Its compatibility with freezer, oven, and microwave enhances workflow flexibility for commercial kitchens and artisanal producers. Louis Tellier SCG07 supports streamlined production of uniform praline pieces in professional settings.
- Moderate-volume confectionery production — suitable for boutique kitchens
- Compact footprint — fits into standard commercial workspaces
- Food-safe, high-temperature silicone construction — ensures longevity and safety
- Versatile temperature range — freezer to oven applications
- Uniform portioning — supports consistent praline size and weight
Why Choose Louis Tellier SCG07?
Louise Tellier SCG07 stands out with its high-quality, flexible silicone design that endures rigorous thermal cycling, making it reliable for consistent praline production. Its large-format, non-stick surface reduces demolding time and simplifies cleaning, enhancing operational efficiency compared to standard molds. The durable construction supports extensive use in busy professional kitchens, ensuring precision and uniformity in every batch. This model’s thermal versatility and high-volume capacity optimize confectionery workflows in commercial settings, elevating production quality and speed.
- Self-contained design ensures easy corner-to-corner production
- Chewable silicone minimizes cracking or tearing over time
- Compact footprint integrates seamlessly into busy kitchens
- Designed for high-volume batch output with uniform results
- Non-stick flexible silicone aids quick, clean release of praline pieces
